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Mini Pavlovas with Fresh Fruit and Whipped Cream Recipe

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★★★★

3.8 from 41 reviews

Delightfully crisp on the outside and soft on the inside, these Mini Pavlovas are a classic dessert featuring light meringue nests topped with fluffy whipped cream and fresh vibrant fruits. Perfect for special occasions or an elegant treat, they combine a sweet and tangy flavor profile with a beautiful presentation.

Ingredients

Scale

Meringue

  • 160 ml / 2/3 cup egg whites (from 5 – 6 large eggs, room temperature)
  • 1 1/4 cups caster sugar (superfine sugar)
  • 2 1/2 tsp cornflour / cornstarch
  • 1 tsp white vinegar

Whipped Cream

  • 1 1/2 cups heavy/thickened cream (whipping cream), cold
  • 3 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract

Toppings

  • Strawberries, diced into 1cm / 1/3″ cubes
  • Mangoes, diced into 1cm / 1/3″ cubes
  • Blueberries
  • Raspberries
  • Kiwi, sliced
  • Passionfruit pulp
  • Small mint sprigs
  • Icing sugar / powdered sugar (for dusting)

Instructions

  1. Prepare Egg Whites: Separate the egg yolks from the egg whites while they are cold from the fridge as it’s easier. Measure out 160 ml (2/3 cup) of egg whites and set aside to reach room temperature for about 30 minutes, which helps them fluff better when whipped.
  2. Preheat Oven: Set your oven to 150°C (325°F) for all oven types to begin the initial preparation of the meringues.
  3. Beat Egg Whites and Sugar: Using a stand mixer or electric beater, beat egg whites on high speed for 1 minute. While continuing to beat, gradually add caster sugar 1 dessert spoon at a time to ensure it dissolves properly without graininess.
  4. Continue Beating: Beat the mixture on high for 8 more minutes until it becomes fluffy and glossy. Test for dissolved sugar by rubbing a small amount between your fingers. Add vinegar and cornflour, then beat for an additional 30 seconds to stabilize the meringue.
  5. Prepare Baking Trays: Dab a small amount of the meringue mixture in the corners of two baking trays and cover each with baking paper (parchment) to keep it in place.
  6. Pipe Meringue Mounds: Transfer the meringue into a large piping bag fitted with your preferred nozzle. Pipe 12 to 13 mounds about 6-7 cm (2.5 inches) wide and 5 cm (2 inches) tall on the trays. Use a spoon to slightly flatten and create a slight dent on the surface to hold cream and fruit later. Pavlovas should finish about 4 cm (1.6 inches) high.
  7. Bake Pavlovas: Place both trays in the oven and immediately reduce the temperature to 110°C (225°F) or 100°C fan. Bake for 1 hour 30 minutes or until the meringues feel dry to touch. If still sticky, continue baking as needed since times may vary depending on oven.
  8. Cool in Oven: After baking, turn the oven off and leave the pavlovas inside to cool completely for 4 hours or ideally overnight (around 10 hours) to prevent cracking and ensure ideal texture.
  9. Store Properly: Once fully cooled, transfer pavlovas into an airtight container and store in a cool, dry place until ready to serve, keeping them crisp and fresh.
  10. Make Whipped Cream: In a large bowl, beat cold heavy cream with caster sugar and vanilla extract on high speed until soft peaks form. This takes about 1 minute with a stand mixer or 2-3 minutes with a hand-held beater. For stabilised whipped cream, follow your chosen method.
  11. Decorate and Serve: Just before serving, spoon a generous dollop of whipped cream into the center dents of each pavlova. Top with assorted fresh fruits like strawberries, mangoes, blueberries, raspberries, kiwi, and passionfruit pulp. Garnish with small mint sprigs and dust lightly with icing sugar if desired for a finishing touch.

Notes

  • Separating egg whites from cold eggs is easier and helps achieve better volume when whipped.
  • Cornflour and white vinegar help stabilize and create the perfect texture for the meringue.
  • Allowing the pavlovas to cool slowly in the oven prevents cracks and keeps them crisp.
  • Exact baking time may vary depending on oven; ensure meringues are dry to touch before cooling.
  • Store pavlovas in an airtight container in a cool dry place to maintain crispness until serving.
  • Using cold heavy cream helps achieve better whipped cream consistency.
  • Use fresh seasonal fruits for topping for best flavor and presentation.

Keywords: mini pavlova, meringue dessert, whipped cream, fruit pavlova, Australian dessert, gluten free dessert

Find it online: https://foodiecara.com/mini-pavlovas-with-fresh-fruit-and-whipped-cream-recipe/